Winter MENU
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (*Dates reflect a M-F schedule)
* Please note that the first day of class students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
Jan 6th - 10th: Rainbow Sesame Zoodles- Students will spiral zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up any long winter day! (VG, GF, DF)
Jan 13th – 17th: Grilled Cheese Tomato Soup Casserole- A new spin on a classic, students will work together to make a tomato basil custard, pour it over cheese sandwiches to be roasted in the oven at home. (VG)
Jan 20th – 24th: Masala Stew- Using chickpeas and cauliflower and combining spices, coconut milk and fresh ginger, students create a warm, flavorful thick stew that can be served with rice or naan. (VG, DF, GF)
Jan 27th – Jan 31st: Bobotie- a classic South African dish combining shredded apples with carrots and onions and meat or lentils as the base. Then students whisk together a simple egg custard to pour over the top and add bay leaves creating a dish that is both sweet and savory.
Feb 3rd – Feb 7th: Mac and Cheese- Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to out shine good old boxed mac! (VG)
Feb 10th – 14th: Jambalaya- Using both chicken and andouille sausage students will add colorful bell peppers, tomatoes, and okra, to rice and design their own Creole seasoning. (GF, DF)
Feb 17th – 21st: Rainbow Sesame Zoodles- Students will spiral zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up any long winter day! (VG, GF, DF)
Feb 24th – 28th: Spaghetti- Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, Italian sausage, and ground beef creating a delicious comfort food with a full serving of vegetables! (DF)
March 2nd – 6th: Shepherd's Pie- One of our favorites! Students will build layers of veggies, beef, and cheddar. Then top it with mashed cauliflower and potatoes. (GF)
March 9th – 13th: Pozole- A delicious Mexican soup made from hominy, meat, and seasoned and garnished with chile peppers, onion, garlic, radishes and limes. (GF, DF)
March 16th – 20th: Pizza- Students will learn the science behind baking when they make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
March 23rd – 27th: Root Stew and Dumplings- Students will learn how to make a basic mirepoix. They can choose between several root and winter veggies and each student will make dumplings (steamed biscuits) to top their dish! (V)
March 30th – April 3rd: Potato Soup- We will start with a mirepoix and add parsnips, bacon, and chives. Students will get to use 4 types of potatoes. (GF)
April 6th – April 10th: Breakfast Casserole- Students layer hash browns underneath sautéed veggies, cheddar cheese and bacon. Then whisk up eggs to pour over the top for a hearty all-in-one Breakfast for Dinner! (GF)
Jan 13th – 17th: Grilled Cheese Tomato Soup Casserole- A new spin on a classic, students will work together to make a tomato basil custard, pour it over cheese sandwiches to be roasted in the oven at home. (VG)
Jan 20th – 24th: Masala Stew- Using chickpeas and cauliflower and combining spices, coconut milk and fresh ginger, students create a warm, flavorful thick stew that can be served with rice or naan. (VG, DF, GF)
Jan 27th – Jan 31st: Bobotie- a classic South African dish combining shredded apples with carrots and onions and meat or lentils as the base. Then students whisk together a simple egg custard to pour over the top and add bay leaves creating a dish that is both sweet and savory.
Feb 3rd – Feb 7th: Mac and Cheese- Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to out shine good old boxed mac! (VG)
Feb 10th – 14th: Jambalaya- Using both chicken and andouille sausage students will add colorful bell peppers, tomatoes, and okra, to rice and design their own Creole seasoning. (GF, DF)
Feb 17th – 21st: Rainbow Sesame Zoodles- Students will spiral zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up any long winter day! (VG, GF, DF)
Feb 24th – 28th: Spaghetti- Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, Italian sausage, and ground beef creating a delicious comfort food with a full serving of vegetables! (DF)
March 2nd – 6th: Shepherd's Pie- One of our favorites! Students will build layers of veggies, beef, and cheddar. Then top it with mashed cauliflower and potatoes. (GF)
March 9th – 13th: Pozole- A delicious Mexican soup made from hominy, meat, and seasoned and garnished with chile peppers, onion, garlic, radishes and limes. (GF, DF)
March 16th – 20th: Pizza- Students will learn the science behind baking when they make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
March 23rd – 27th: Root Stew and Dumplings- Students will learn how to make a basic mirepoix. They can choose between several root and winter veggies and each student will make dumplings (steamed biscuits) to top their dish! (V)
March 30th – April 3rd: Potato Soup- We will start with a mirepoix and add parsnips, bacon, and chives. Students will get to use 4 types of potatoes. (GF)
April 6th – April 10th: Breakfast Casserole- Students layer hash browns underneath sautéed veggies, cheddar cheese and bacon. Then whisk up eggs to pour over the top for a hearty all-in-one Breakfast for Dinner! (GF)